1-2Tablespoonsfresh herbs or spices for infusionoptional
In a small sauce pot over medium low heat, bring the balsamic vinegar and optional flavors to a simmer. Let cook for 10 - 30 minutes or until reduced by at least one third. It should coat the back of a spoon and have a consitency similar to maple syrup.
Remove it from the heat transfer the balsamic glaze to a heat safe container to cool. (Strain out any solids from infusing before cooling) It will thicken significantly as it cools.
Some ideas for flavors to infuse include: orange zest, culinary lavender, crushed cumin, freshly cracked black pepper, jalapeno, Bourbon, cucumbers, etc...